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Pork Tenderloin with Raspberry Mint Sauce

Pork Tenderloin with Raspberry Mint SauceFrozen berries can replace fresh in this dish. Serve with wild rice pilaf, fresh spinach salad and breadsticks.

Recipe Ingredients:

1 1/2 pounds pork tenderloin (about 2 whole)
2/3 cup water
1/4 cup raspberry vinegar
1/3 cup granulated sugar
1 cup fresh mint leaves
2 tablespoons snipped fresh chives
1 tablespoon cornstarch
1 tablespoon water
1 1/2 cups fresh or frozen raspberries, thawed

Cooking Directions:

  1. Place pork tenderloins in shallow baking pan. Roast at 425°F (220°C) for 30 minutes.
  2. Meanwhile, combine 2/3 cup water, vinegar and sugar in medium saucepan. Bring to a boil. Add mint leaves and chives. Cover; simmer 15 minutes. Strain; reserve liquid. Bring liquid to a boil. Gradually stir in combined cornstarch and 1 tablespoon water. Cook and stir until thickened. Remove from heat. Fold in raspberries.
  3. Serve sauce with pork tenderloin slices.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories 217 calories Protein 25 grams Fat 4 grams Sodium 59 milligrams Cholesterol 63 milligrams.

Recipe and photograph provided courtesy of National Pork Board.